Jamie Oliver Fish Soup

This easy and hearty fish soup by Jamie Oliver is perfect for a quick, nutritious meal. Packed with creamy fish, fresh vegetables, and a sweet touch of butternut squash, it’s a delicious and flexible dish you can make with whatever sustainable seafood you have on hand.

Ingredients Needed

• 1 red onion, finely chopped
• 2 celery sticks, finely chopped
• ½ small fennel bulb, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and chopped
• 2 tablespoons (30 ml) olive oil
• 1 glass (about 125 ml / 4 fl oz) dry white wine
• 800g (28 oz)chopped plum tomatoes or passata
• ½ butternut squash, peeled and grated
• 500ml (2 cups) organic fish stock
• 200g (7 oz) salmon fillet, skinned and chopped
• 300g (10.5 oz) halibut fillet, skinned and chopped
• 12 raw peeled prawns or langoustine tails
• ½ lemon
• A large handful of fresh flat-leaf parsley chopped

How To Make Fish Soup

1. Prepare the Vegetables: Finely chop the onion, celery, fennel, garlic, and chilli.
2. Cook the Vegetables: Heat the olive oil in a large pan over medium heat. Add the onion, celery, fennel, garlic, and chilli. Sweat gently for 5-7 minutes until soft.
3. Add Liquids and Squash: Pour in the white wine, chopped tomatoes (or passata), grated butternut squash, and fish stock. Bring to a boil, then reduce to a simmer. Cover and let it simmer gently for 30 minutes.
4. Break Up Tomatoes: Season the soup and use a spoon to gently break up the tomatoes.
5. Add the Seafood: Roughly chop the salmon and halibut fillets, then add them to the pan with the prawns (or langoustine tails). Cover and simmer for an additional 10 minutes or until the seafood is just cooked through.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of lemon juice.
7. Serve: Ladle the soup into bowls. Drizzle with extra olive oil and sprinkle with chopped parsley.

Recipe Tips

• Use fresh seafood: For the best flavor, choose fresh, sustainable seafood like salmon, halibut, and prawns. Ask your fishmonger for advice.
• Grate the butternut squash: Grating the squash adds a nice sweetness and helps it blend into the soup, creating a creamy texture.
• Don’t overcook the seafood: Add the fish and prawns near the end of cooking to keep them tender and avoid overcooking.
• Simmer gently: Simmer the soup over low heat to keep the flavors from becoming too intense and to allow the vegetables to soften perfectly.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover fish soup cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2-3 days.
• Freeze: You can freeze the fish soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. To thaw, place the soup in the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and warm over low heat for about 5-10 minutes, stirring occasionally, until heated through. Add a splash of water or stock if the soup thickens too much.

Nutrition Facts

Serving Size: 1 cup (244g)

• Calories: 265
• Total Fat: 11g
• Saturated Fat: 1.6g
• Total Carbohydrate: 13.2g
• Dietary Fiber: 3.7g
• Sugars: 9.4g
• Protein: 24.2g

Try More Jamie Oliver Recipes:

• Jamie Oliver English Onion Soup
• Jamie Oliver Cauliflower Soup
• Jamie Oliver Cream Of Mushroom Soup
• Jamie Oliver Chicken Noodle Soup